October 5, 20196 yr Anyone ever do anything with Doritos? I was eating some with some leftover brisket the other day and the flavors were awesome together. I think someone did something with cereal on here one time. So, does it need to be all about the sweet?
October 5, 20196 yr 1 hour ago, ChampKind said: Traegers are just fine for guys who are too lazy to stay up feeding trees to an offset for 24 hours. /haggis I resemble that remark. Gladly.
October 8, 20196 yr HEB has "Deckle Fat Removed" briskets for $2.99/lb, or they have packer-style Prime brisket for $3.59/lb. Have any of you tried the Deckle Fat Removed briskets? Are they shitty?
October 8, 20196 yr 5 minutes ago, Hornlover said: HEB has "Deckle Fat Removed" briskets for $2.99/lb, or they have packer-style Prime brisket for $3.59/lb. Have any of you tried the Deckle Fat Removed briskets? Are they shitty? Yes, but I prefer getting their prime and trimming it -- better beef. It's fine, though
October 8, 20196 yr I shared this in the sous vide thread and thought I’d stick it here too. I put a frozen brisket in a sous vide bath all night, trimmed it, seasoned it, and then put it in my Bradley electric smoker for about 6 hours. Not great. Not bad. Would do again.
October 8, 20196 yr 3 hours ago, AustinMT said: Yes, but I prefer getting their prime and trimming it -- better beef. It's fine, though Thanks. I haven't ever noticed much difference between the prime and choice briskets I've cooked. I figure once I trim the prime brisket, I'm paying close to $4/lb. or more versus the already trimmed one. It's not worth it to me if the deckle fat removed brisket is just a regularly trimmed choice brisket. If it's a shitty trimmed brisket where they cut off half the good part of the brisket, then...
October 8, 20196 yr 1 hour ago, Hornlover said: Thanks. I haven't ever noticed much difference between the prime and choice briskets I've cooked. I figure once I trim the prime brisket, I'm paying close to $4/lb. or more versus the already trimmed one. It's not worth it to me if the deckle fat removed brisket is just a regularly trimmed choice brisket. If it's a shitty trimmed brisket where they cut off half the good part of the brisket, then... SO I can only go by my anecdotal experience: prime is more tender and more flavorful (and for me easier to get to the right point). That's just me cooking, and my guess is that better cooks can get the choice ti be just as good.
October 8, 20196 yr 3 hours ago, BottleRocket said: Man I’m glad you labeled that container. Thought the big tub of water with plastic wrapped meat floating in it and a thermometer sticking out of the top was a casserole there for a second
October 8, 20196 yr 1 hour ago, Landomatic said: Man I’m glad you labeled that container. Thought the big tub of water with plastic wrapped meat floating in it and a thermometer sticking out of the top was a casserole there for a second Do you not have a wife that would store kitty litter or some shit in it if it wasn't labeled?
October 8, 20196 yr 3 hours ago, HouTex said: What temp was the water bath? 155 for 14 hours... but it could have gone for 24 hours.
October 9, 20196 yr 46 minutes ago, BottleRocket said: Do you not have a wife that would store kitty litter or some shit in it if it wasn't labeled? Hahaha yeah I figured. I try to keep all that type of shit on a shelf in the garage for that very reason.
October 12, 20196 yr It's 7am, the brisket is ready, and OU still sucks. I normally prefer to wrap at 160 or so, but I slept through that, so it cooked naked. Hopefully it turns out moist. Can't wait to eat brisket and kick OU's ass today.
October 12, 20196 yr I rarely wrap, always turns out great. I do usually foil the end of the flat (just the tip), you might lose some meat there but you should be all good.
October 12, 20196 yr I never wrap during the cook. And I cook at nuclear-level temps. Turns out just fine
November 6, 20196 yr 10 minutes ago, luke duke said: That’s a decent little snack. I mean, it's just Wednesday.
November 7, 20196 yr 4 hours ago, Paco said: They should be done by now. Yeah, the money shots aren't showing up on Tapa or desktop. Shit must be more borked than usual... Edited November 7, 20196 yr by Dutch
November 7, 20196 yr Probably not the money shot you want, but the money shot I need at the moment. There will be a follow-up this weekend.
November 7, 20196 yr 24 minutes ago, StruggleBus said: It was so good that he ate all four and forgot to snap a pic Three. The far lower rack is pork shoulder.
November 8, 20196 yr 10 hours ago, StruggleBus said: It was so good that he ate all four and forgot to snap a pic He didn’t forget. He just didn’t have time. Because it slammed and went so hard it was all gone before he could. Jeez do you even surlybevo bro?
November 8, 20196 yr Well that depends on how many pellets he has programmed to drop every hour I dropped some pellets on your mom last night.
November 8, 20196 yr On 10/12/2019 at 10:13 AM, ChampKind said: I never wrap during the cook. And I cook at nuclear-level temps. Turns out just fine I used to fret so much about my egg not being able to hold low temps. I tried and tried. Just wasn't in the cards. Good friend who's pretty "in" with all the DFW BBQ restaurants and an amazing chef himself learned me up on hotter temps. I now cook around 275-285+ and use butcher paper towards the end of the cook. Also saves me precious weekend time that I have so little of these days.
November 8, 20196 yr 15 hours ago, DDD Dad said: I dropped some pellets on your mom last night. Did they form a map of Hawaii on her lower back?
November 17, 20196 yr Popular Post Spontaneous smoke today...lil 9 pounder. Ready just in time to see Horns blow. #nofilter
November 17, 20196 yr @Anastasis and @utxmike05 are doing God’s work. Damn fine work, Surly bastards. Edited November 18, 20196 yr by Dutch
November 23, 20196 yr Well that depends on how many pellets he has programmed to drop every hour Random question: I remember you suggested how to properly smoke a brisket. Put it in the fridge then warm it up. What were the details? I’m about to put a 11 lb small brisket on the smoker soon (11pm-12am) and my brother wants to come by to pick it up around 1 pm. I’m thinking it’ll be done way before 1 so I’ll either have to hold it wrapped in a cooler for a while or put it in the fridge and do what you said. I think you mentioned you’d wrap in foil with a little broth and put it real low in the oven till it got warm and not to slice it till it was time to eat.
November 23, 20196 yr Along those lines, I’m interested in using sous vide to reheat. Can you reheat that way from frozen or just cold in the fridge? I need to do two briskets for the tailgate next weekend and I’m thinking that doing them ahead of time and reheating might be easier than staying up all night using an unfamiliar stick burner.
November 23, 20196 yr Author I would thaw it out first. It won’t take long because there’s not much water left in it. Throw it in the fridge the day before and it will be good to go.
November 23, 20196 yr I’ve done it from frozen and it reheated perfectly. Taste, texture and moisture was the same as when it was sealed.
November 23, 20196 yr Random question: I remember you suggested how to properly smoke a brisket. Put it in the fridge then warm it up. What were the details? I’m about to put a 11 lb small brisket on the smoker soon (11pm-12am) and my brother wants to come by to pick it up around 1 pm. I’m thinking it’ll be done way before 1 so I’ll either have to hold it wrapped in a cooler for a while or put it in the fridge and do what you said. I think you mentioned you’d wrap in foil with a little broth and put it real low in the oven till it got warm and not to slice it till it was time to eat. Reheat instructions we give our customers:Leave it wrapped in paper and place (on a pan) in 250* oven until internal temp reaches 140*.If your brisket is already sliced then I’d suggest putting it in foil, adding stock, then placing in oven
November 25, 20196 yr I won't have time Wednesday so Saturday was smoking day. Start with this Do a little of this End up with this
November 25, 20196 yr Author What kind of vacuum sealer do you have? I think your bags are wider than mine and that would be nice.
November 25, 20196 yr Foodsaver v3460. Several years old. These bags. Bought by mistake some time ago. They work better than I expected.
November 26, 20196 yr 18 hours ago, kevwun said: Awesome, didn't know Foodsaver made a bag like that. I just put a 20 lb turkey in one.
November 26, 20196 yr Go big or go home. I got this one a few weeks ago after my last one crapped out. It’s allsome. https://www.amazon.com/dp/B001GP81R2/
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